Modification Of Gelamai Payakumbuh Through the Addition Of Yellow Pumpkin (Cucurbita Moschata Duch) And Improved Packaging

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This study entitled “Modification of Gelamai Payakumbuh through the Addition Yellow Pumpkin (Cucurbita moschata) and Improved Packaging” was conducted in order to empower local roots based on the traditional foods of the Payakumbuh area and also incorporating it with proper packaging techniques using various types of packaging materials to extend product shelf life. The research objective is to diversify the product of processed pumpkin gelamai, a specialty food from the city of Payakumbuh. This involves determining the proper formulation in the manufacturing of gelamai with the addition of yellow pumpkin, as well as extending the shelf life of processed gelamai through treatment and packaging modifications. Research was carried out for six months at the Payakumbuh Erina Gelamai Company and the Laboratory of Food Microbiology at the State Food Chemistry and Agriculture Polytechnic of Payakumbuh. The design used in this laboratory study was a Complete Randomized Design (CRD) arranged in a factorial with two factors, where each treatment was repeated three times. The first factor was modification by the addition of pumpkin waluh at 10%, 20%, 30%, and 40%. While the second factor was the treatment of the packaging type by using polypropylene plastic, aluminum foil, dried banana leaves, dried corn leaves, and glassine paper. The results showed that the diversification of product in the manufacturing of processed pumpkin gelamai can enhance flavor, fat content, and extend shelf life. The addition of pumpkin in the production of gelamai can suppress the formation of free fatty acids and the oxidation process during the storage. The best treatment was found to be modification by the addition of 30% pumpkin with the use of aluminum foil packaging, which can extend shelf life for 20 days at room temperature.